Dairy and gluten free raw pumpkin coconut cheesecake bars
Thanksgiving is most commonly associated with a big old turkey, but I would venture to guess that the second dish that comes to people’s minds is a pumpkin pie. What is Thanksgiving without some type of creamy, delicious, pumpkin filled dessert. In an attempt to recreate my favorite dessert but also keep my menu gluten and dairy free, and to include some of my favorite ingredients, I created raw coconut pumpkin cheesecake bars. These are incredibly easy to make and perfectly fill the void of that craving for sweets as you begin to clear your plates.
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By now you all are aware of my obsession with nut butter and how I constantly try to incorporate it into all aspects of my life (if you’re not, take a gander of my feed) but there is one main combo that will always and forever have my heart: peanut butter, chocolate, and banana. I grew up buying those whole frozen chocolate dipped bananas on a stick (scared to imagine what the ingredients were in these) and eating them on a nightly basis. Having a father who is as addicted to peanut butter as I am, we would constantly dip these into the closest open jar of Jiffys (c’mon young Cam). Now as a more well-informed “adult” (ha, that’s funny), while I do not eat these exact products or brands, I still constantly crave this combination. SO, I led my cravings to my health food stocked pantry and took matters into my own hands. The result? Possibly the best thing I’ve ever created: frozen banana filled dark chocolate peanut butter cups. They are insanely delicious and so simple to make.